Alison Cayne is owner of Haven’s Kitchen, a recreational cooking school, cafe and event space in Manhattan. Recognizing that improving our food system starts with showing people how to source and utilize sustainable ingredients, Alison conceptualized a school for the recreational cook that is both educational and comfortable. Located in a charming carriage house just two blocks from the Union Square farmers market, Haven’s Kitchen emphasizes the pleasures of cooking, eating and entertaining.
Before founding Haven’s Kitchen, Alison began working towards her Masters in NYU’s Food Studies program and worked with GrowNYC, educating school groups and visitors about the importance of regional ingredients and farming practices.
Every day, Haven’s Kitchen teaches guests that eating sustainably is synonymous with eating well, and serves as a one-stop-shop for guests who want to learn about, experience and enjoy local and artisanal food.
In addition to her work at Haven’s Kitchen and studying at NYU, Alison is on the boards of Just Food, Edible Schoolyard NYC and FERN (Food and Environmental Reporting Network).